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JANE HUEY
Warm chickpea salad with vegetables from the oven
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Ingredients
Directions
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Preheat the oven to 200 ° C of hot air. Cut the bell pepper into strips and the onions into quarters. Put the vegetables together with the chickpeas in a baking tin. Crush garlic cloves and add them to vegetables.
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Divide the spices and pour the olive oil over the vegetables. Mix well and place in the middle of the oven for 20 minutes.
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Remove from the oven, stir well and bake again for 20 minutes.
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Make the dressing by tapping the tahini, lemon juice, water, olive oil, salt and parsley with a small whisk. If you find the dressing too thick then add some extra water.
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Put the spinach with the vegetables, mix and pour the dressing over it. Finish with some chopped parsley and pomegranate seeds.
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Serve with a bowl of rice.
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Nutrition
729Calories
Fat63% DV41g
Protein54% DV27g
Carbs17% DV52g
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